Description
A refreshing and zesty Pineapple Cucumber Salad that combines the sweetness of ripe pineapple with the crispness of cucumber and a spicy kick from jalapeño peppers. Perfect as a light side dish or a healthy snack, enhanced with lime juice, zest, and fresh cilantro for bright, vibrant flavors.
Ingredients
Salad Ingredients
- 1 ripe pineapple, peeled and cut into bite-sized chunks
- 1 English cucumber (or Persian cucumbers), peeled and sliced into half moons
- 2 jalapeño peppers, thinly sliced
- 2 limes, zested and juiced
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prepare the pineapple: Clean and peel the pineapple carefully, then cut it into bite-sized chunks suitable for a refreshing salad.
- Prepare the cucumber: Peel the cucumber completely, then slice it into half-moon shapes for easy mixing and pleasant texture.
- Combine and season the salad: In a large bowl, mix together the pineapple chunks and cucumber slices. Add the lime juice and zest, thinly sliced jalapeños, salt, freshly ground black pepper, and chopped cilantro. Toss thoroughly to ensure all ingredients are evenly coated and seasoned. Taste and adjust the seasoning as needed.
- Serve: Cover the salad and refrigerate for at least 30 minutes to chill and allow flavors to meld beautifully before serving. Enjoy cold as a light, refreshing dish.
Notes
- Use Persian cucumbers if you prefer a less watery cucumber with fewer seeds.
- Adjust the number of jalapeños depending on your spice tolerance.
- For added crunch, consider adding some toasted pepitas or chopped nuts.
- This salad pairs well with grilled meats or as a standalone healthy snack.
- Leftover salad can be stored covered in the refrigerator for up to 2 days.
